Canadian Pork Soup Bones 430g+

Friendly Reminder: It is essential to blanch the soup bones before stewing to remove blood and fat. Without blanching, the soup will be cloudy and have more oil floating on the surface. Soup bones are mostly used for making soup or congee; there are other options for quick boiling soups.

Restricted Food Permit Number: 0391800902
Endorsement/Approval: Online sale of pre-packaged frozen meat (frozen: beef, pork, lamb)
Business Address: Room A, 33/F, Asia Trade Centre, 79 Lei Muk Road, Kwai Chung

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